Preheat oven to 375 degreesMix sour cream and buttermilk together and let sit at room temperature for 1/2 hour or longer. The longer you let it sit, the more “sour” it will be………..which sounds nasty, but it’s a good thing with kringla! Mix remaining ingredients into sour cream mixture, one at a time, ending with the flour, one cup at at a time until no longer sticky. {Last year I worked really hard to get my batter unsticky, but I wasn’t as picky this year and it resulted in a fluffier kringla. So don’t stress. As long as the batter isn’t too frustrating to work with, there’s enough flour}

On floured surface {I use a dish towel, covered moderately in flour and weighted down by two big glasses. I’m sure there’s a better way to do this, like buying a pastry cloth, etc., but I have yet to do so}, roll dough into thick pencil shapes and twist into a figure 8. {I roll my logs first and then pinch the ends together to form a circle. After that, you can just twist, and wha-la! A perfect figure 8.}

Bake on a parchment lined cookie pan until the bottoms are light brown, but the top remains white. Approx. 10 min.